'Hot Jerk' is quite the spicy blend, you may want to keep your kitchen fan on during the browning, or just embrace the spicy fumes! This chicken and rice dish is sure to satisfy your spicy cravings.
8 chicken thighs olive oil 2 tbsp + 1-2 tbsp Hot Jerk spice blend 4 cloves garlic, minced 1 onion, diced 1 1/2 cups white rice 1 can black beans 1 bay leaf 3 cups chicken broth
Toss the chicken thighs with 2 tbsp of the Hot Jerk and set aside.
Preheat the oven to 350.
In a large dutch oven, heat oil over medium high heat until shimmering. Add the chicken, 4 pieces at a time and skin side down. Allow to brown slightly, 1-2 minutes each side, and transfer to a plate. Repeat with remaining chicken, adding more oil if needed.
Turn the heat down to medium and add the onions, cook until softened and add the garlic. Cook for another minute.
Add the black beans, rice, bay leaf, 1-2 tbsp Hot Jerk spice blend and the chicken broth. Stir to combine and add the chicken, skin side up. Bring to a boil and cover. Move pot to the oven to finish cooking, approximately 40 minutes.